Peaches and Cream Cornbread with Maple Sausage

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Martha White has graciously given me permission to share with you some of my favorite recipes from the competition. So I’ll be doing that the rest of the week and then sending out an exclusive recipe in my email newsletter on Friday. If you don’t subscribe by email and would like to, just click here.

When I tasted today’s recipe, it was so good my eyes rolled back in my head.

This sounded like an odd combination to me at first, but this amazing cornbread dish ended up being another one of my dear favorites in the cornbread cook off. Think of it as a country danish, with a heavenly combination of peaches, cream cheese, and maple sausage. I had to stop myself from asking for seconds!

The flavors blended perfectly and it’s one of those dishes that will impress and surprise your guests, I’ve never had anything like it but I’ll sure be having it from now on! If you have a brunch coming up, here is your showstopper dish.

Cristy K from Scott Depot, WV

Peaches and Cream Cornbread with Maple Sausage

Peaches and Cream Cornbread with Maple Sausage

Ingredients

  • 1 (8 oz.) container cream cheese spread
  • 1/3 cup sugar
  • 1 tablespoon Crisco® Pure Vegetable Oil
  • 1 pound maple pork sausage
  • Crisco Original No-Stick Cooking Spray
  • 2/3 cup milk
  • 1 large egg
  • 1 (6 oz.) package Martha White® Buttermilk Cornbread and Muffin Mix
  • 2 tablespoons firmly packed light brown sugar
  • 1 (15 oz.) can sliced or diced peaches, drained

Instructions

  1. HEAT oven to 400°F. Stir together cream cheese and sugar in small bowl.
  2. HEAT oil in 10-inch Lodge® cast iron skillet over medium heat. Add sausage and cook, breaking up meat with wooden spoon, until no longer pink. Drain. Wipe out skillet with paper towel. Spray skillet with no-stick cooking spray.
  3. WHISK together milk and egg in large bowl. Stir in cornbread mix and brown sugar until smooth. Stir in peaches and cooked sausage. Pour into prepared skillet
  4. DROP small spoonfuls of cream cheese mixture evenly over cornbread mixture. Bake 20 to 25 minutes until lightly browned. Cool 5 minutes.
  5. Makes 6 servings
    Images and recipe courtesy of Martha White
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Check out yesterday’s recipe, Cornbread Stuffed Pepper Rings, another delicious favorite of mine from the Cornbread Festival!

 

“The best part of life is not just surviving,

but thriving with passion and compassion

and humor and style and generosity and kindness.”

 ~Maya Angelou

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Comments

  1. rocio says

    we had a peach tree at my dads house. When the peaches were ripe Id slice them up and eat them with sweet cornbread covered in honey. It was so delicious :) This reminds me so much of that favorite snack!

  2. Tamela in central Florida says

    Oh I think this sounds wonderful!! I’m a big fan of savory and sweet together and it also seems super easy to make. Thanks Christy, I’ll be trying this soon.

  3. Cassie Wilkins says

    ooooooo,, going to try this one next week! I always have maple flavored sausage in the freezer (I have always loved green beans slow cooled with maple sausage and onions!). I am going to try this in my dutch oven and cook this outdoors. If it works out, this will be a great recipe to take on our camp out’s for our place down in Tennessee! I am going to make it to that National Cornbread Festival one of these years!

      • Cassie Wilkins says

        Oh,, didn’t know people were asking for my ‘recipe’, lol. I just toss in a bag or two of frozen cut green beans, crumble up (tear of peices that it) of a roll of lean maple sausage (I use Bob Evans or Jimmy Deans cause they are very lean) sometimes if I use the big crock pot I will add 2 pkgs of maple sausage; then just cut up a large onion or 2 small/medium onions add some pepper, I hardly ever add salt as there is plenty in the sausage. Sometimes I add some garlic. Let it cook in the crock pot all night long and it is ready for hubby’s lunch. I love dipping a slice of buttered bread in the ‘broth’ that it makes. If you use fresh green beans, you will need to add some broth or water, if it looks a little dry, then add some liquid. Easy Peazy! And thank you for asking, I feel very ‘honored’!

  4. Doris Flowers says

    Just want to let you know that I tried your peanut butter pie today. Carried it to a luncheon and everyone thought it was wonderful. Also used crunchy peanut butter and it worked great. Thanks for another great recipe!

  5. Janel H. says

    This is really very good! It sounds like an odd combination of ingredients, but turns out to be surprisingly delicious. It will be a good dish to take to a Brunch or to serve to guests for breakfast. Thanks, Christy!

  6. Jennifer says

    I just put mine in the oven. The kids keep peeking through the oven glass, excited to try this new dish. Occassionally we like to spice up our lunches considering we homeschool and lunch time can get rather boring. Thanks for sharing!

  7. Rose says

    (Deep Sigh) I know Jimmy Dean (bless his soul) has a Maple Sausage but it’s about as southern as a carpetbagger! Maple syrup is purely Northern. Southerns have Cane Syrup. Right? But, this recipe sounds “pea pickin good”. LOL

  8. Jamie says

    This sounds really good to me! What other fruit besides peaches do you think would be good in this dish? My mom has a peach allergy but I’d love to make a version of this for us to try.

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